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About 6 weeks ago, I made a simple Berliner Weisse. When I put it into primary, I pitched both yeast and the lactobacillus. It's been sitting in the primary ever since.

Yesterday, I took a taste sample because I'm wondering when I should bottle it. The sour character was pretty much non-existant.

I realize that sour character can take a while to develop. What I'm wondering is how I should wait for that to develop. Do I leave it in the fermenter for a few more months (will it carbonate at that point?)? If I bottle it now, will that develop in the bottle? If so, will that lead to bottle bombs?

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up vote 2 down vote accepted

Lactobacillus can be slow to develop but worth the wait. I would recommend bottling it and putting it in the basement for the next 6 months or so. You really can't rush these things. Wyeast's website on the subject recommends bottling after primary and waiting for a few months. It also has a ton of useful information on the subject.

Lactobacillus does produce CO2 from metabolic activity but I think it is slow enough that bottle bombs would not be a huge concern, you can just check the bottles every few weeks and if they get on the higher side of carbonation you can throw them in the fridge. Good luck!

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It would depend on his gravity for the bottle bombs. Even if his gravity appears to be constant, it may just be going slow. I was reading another forum, where one guy had a sour drop from 1.020 to 1.008 over a 6 month period. –  Wulfhart Sep 2 '11 at 17:35
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